Sunday, September 14, 2014

Easy Peasy Kongnamulguk (Improvisation)

I haven't been cooking for a while and I felt so rusty that I thought that I should prepare something very easy to begin. Mild to the taste, spicy to the smell, kongnamulguk an easy dish to prepare and to get initiated to Korean cuisine if you haven't yet discovered it!

The classic Kongnamulguk is usually made with soybean sprouts, but this time, as we only have regular bean sprouts, I gave it a try and I must say that it tastes pretty similar, except that the sprouts are softer and the stock is slightly sweeter. Also, I have replaced dried sardines with fish sauce, since I didn't have them anymore and also, I remembered that for Kimchi recipes, most modern Korean recipes replace sardines with fish sauce.

Alright, less talk.

Kongnamulguk (4 servings)

Preparation time: 5 minutes
Cooking time: 20 minutes

at least 100 g of beansprouts
5 cups of water
1 piece of kelp (about 5 g)
1 tbps soysauce
1 tbsp fish sauce
1 tsp gochugaru
Salt to taste
a drop of sesame oil
Green onion to taste

1. Rince the beansprouts and the kelp, put them in a stockpot with 5 cups of water and bring it to boil.
2. When everything is boiling, remove the kelp from the water. Lower the heat to low, add in soy sauce, fish sauce, gochugaru, sesame oil and salt. Let it simmer for 5 to 10 minutes.
3. Turn off the heat. Serve it with chopped green onion. If you have sesame seeds, you may crush them between you palm before topping them. Crushing the sesame seeds helps release a nuttier taste which would be a great combination with the soup. (Note: there are no sesame seeds in the picture)

Good luck and enjoy! 

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